Watercress Soup with Potato Crisp and Soft Boiled Egg
This Watercress Soup with Potato Crisp and Soft Boiled Egg is a great meal for sharing. The colours are amazing and it tastes outstanding too!
Ingredients
- Splash of oil
- 500g peeled potato sliced thinly
- 2 bunches watercress
- 1 small bunch parsley
- 750ml milk
- 100ml double cream
- Salt and pepper
To serve:
- 6 soft boiled eggs,
- 1 potato put through a japanese mandolin,
- Veg oil to fry
- 25ml double cream
- 25ml olive oil
Method
- Heat a large pan, add the potatoes and ½ the watercress. Add the milk, bring to the boil then simmer for 5 minutes. Add the rest of the watercress, parsley and cream and then pour into a liquidiser and blitz. Season, pour back into the pan and heat through (you can pass this through a sieve)
- Dip the soft boiled eggs into boiling water for 30 seconds, drain.
- Deep fry the potato crisps, drain.
- Spoon into bowls, drizzle with olive oil and cream, pop an egg in the centre and sit the crisp on top.
Ingredients
- Splash of oil
- 500g peeled potato sliced thinly
- 2 bunches watercress
- 1 small bunch parsley
- 750ml milk
- 100ml double cream
- Salt and pepper
To serve:
- 6 soft boiled eggs,
- 1 potato put through a japanese mandolin,
- Veg oil to fry
- 25ml double cream
- 25ml olive oil
Method
- Heat a large pan, add the potatoes and ½ the watercress. Add the milk, bring to the boil then simmer for 5 minutes. Add the rest of the watercress, parsley and cream and then pour into a liquidiser and blitz. Season, pour back into the pan and heat through (you can pass this through a sieve)
- Dip the soft boiled eggs into boiling water for 30 seconds, drain.
- Deep fry the potato crisps, drain.
- Spoon into bowls, drizzle with olive oil and cream, pop an egg in the centre and sit the crisp on top.
